-
1
Put the cornmeal, water and salt in a large glass bowl.
-
2
Stir to combine.
-
3
Microwave on high for six minutes.
-
4
Stir in the goat cheese, cover, and microwave for 5-6 more minutes (depending on your microwave).
-
5
Pour the mixture into a buttered loaf pan, and let cool.
-
6
Once the polenta has cooled, put it into the refrigerator for 2-3 hours to firm up.
-
7
Put the yogurt in a serving bowl.
-
8
Add water and 1/4 teaspoon salt.
-
9
Whisk until everything is well combined and smooth.
-
10
Check for salt.
-
11
Stir in the chopped cilantro (or you may use parsley or mint instead).
-
12
Chill the yogurt sauce until serving time.
-
13
In a frying pan or large saucepan put the olive oil, green bell pepper and carrot and saute over medium heat until the vegetables are 3/4 cooked.
-
14
Add the garbanzo beans and stir for another 3 minutes.
-
15
Stir in the ground coriander.
-
16
Add the Ragu sauce and mix well.
-
17
If making the Ragu sauce ahead of time, refrigerate it until time to assemble.
-
18
When time to assemble, slice the polenta.
-
19
For each serving: in a nonstick frying pan put 2 teaspoons butter and two slices of polento.
-
20
Fry in the butter until heated through and both sides are lightly browned.
-
21
Place on a plate, top with warmed Ragu sauce and garnish with a dollop of the yogurt sauce.
-
22
Repeat with the remaining polenta.
-
23
Serve immediately.
